Borscht with beans in a multicooker
Description
The soup is simple and quick to prepare. This light borscht recipe with beans in a multicooker will appeal to anyone who dislikes spending a lot of time at the stove, enjoys healthy food, follows a diet, or simply loves kitchen experiments. In short, this turns out to be a wonderfully summery borscht, and by cooking it in a multicooker, you preserve most of the vitamins and beneficial nutrients of all the vegetables. Highly recommended! 1. Prepare the vegetables. Shred the cabbage and place it into the multicooker. Then peel and wash the carrots and onion, chop them, and add them too. Do the same with the potatoes—cut them into strips or cubes, and add them to the multicooker as well. 2. Pour in a glass of canned beans with the liquid from the can, and mix everything together with tomato paste. 3. Season with salt, pepper, sugar, and spices to taste. Pour water over the vegetables, then add a little vinegar and vegetable oil. 4. Wash, peel, and cut the beetroot into several pieces. Place it into the steaming container, and set it on top of the other vegetables to steam. 5. Now turn on the "Stewing" mode for about 40 minutes. 6. Once done, grate the cooked beet and stir it into the borscht. Cook for a few more minutes in the "Steaming" mode until it comes to a boil. Ready! You can now serve the dish and invite guests to enjoy this vitamin-rich, vibrant summer meal. By the way, as you already know, serve it with fresh herbs and sour cream.